|Nutritional Guidelines (per serving)|
|Servings: 8 to 10 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 19g||25%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 17g||6%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This rotisserie pork loin is made with a boneless pork loin roast. The pork is first marinated in a fresh and delicious peach puree mixture. The peaches are processed with lemon juice, honey, and some ginger. The marinade is boiled and then served along with the cooked sliced pork roast.
- 10 large fresh peaches, unpeeled, divided
- 4 tablespoons lemon juice, divided
- 1/4 cup soy sauce, reduced sodium
- 1/3 cup honey
- 1 clove garlic, finely minced
- 1/8 teaspoon ground ginger
- 1/8 teaspoon freshly ground black pepper
- 1 pork loin roast, about 4 pounds to 6 pounds
Cut 6 of the peaches in half and remove pits. Process in blender or food processor to make about 2 cups of peach puree. Remove 1 cup of the puree and mix it with 1 tablespoon of lemon juice in a cup or bowl; cover and refrigerate.
Combine the remaining peach puree with the remaining 3 tablespoons of lemon juice, the soy sauce, honey, minced garlic, ginger, and pepper.
Put the pork roast in a large zip-close bag or nonreactive container.
Pour the peach puree mixture over the pork and seal the bag or cover the container. Refrigerate the pork and marinade for at least 2 hours or up to 6 hours, turning occasionally.
Pour the remaining marinade into a saucepan; cover and refrigerate.
Cook the pork on a rotisserie over low coals for about 3 hours or until it registers about 165° F on an instant-read food thermometer inserted into the thickest part of the meat (not touching bone).
Take the saucepan of reserved marinade out of the refrigerator and bring it to a full rolling boil over high heat. This step is necessary to kill any potentially harmful bacteria. Use the boiled marinade as a basting liquid for the pork during the last hour of cooking time.
Cut the remaining peaches in half and remove pits. About 30 to 40 minutes before the roast is done, place the peach halves on a double thickness of foil under the roast. Brush with marinade and serve as a garnish surrounding the roast.
Tent the roast with foil and let it rest for about 10 minutes before carving.
Combine the refrigerated peach mixture (the 1 cup of puree mixed with the lemon juice) and the remaining marinade in the saucepan; bring to a rolling boil.
Put the hot peach sauce in a serving bowl and serve at the table with the roast and grilled peaches.